If you are anything like me you have been thinking about making Macarons for a long time. You have looked at a zillion recipes and have read how difficult they are, and how “accomplished” bakers find them almost impossible to make successfully. The one thing that made me (finally) stop reading and start baking was when my granddaughter asked if I knew how to make French Macarons. She had been to Paris and was introduced to the real thing. I had my work cut out for me! It wasn’t long before I was traveling up Interstate 95 with a container filled with Macarons. She declared them “better than the ones I had in Paris” (She might be a little prejudiced). That was all the encouragement I needed! I have been making them, with much success, ever since.

I hope that I will be able to de-mystify them enough for you to give them a try. They really aren’t very difficult and even the “flops” taste yummy. You can’t lose!

I had tried so many different recipes and techniques that my head was swimming. What did I learn? I learned that most of what is written about the process of making French Macarons is just plain hooey! If you think about it, what bakery has the time to make something that is so unpredictable? It finally dawned on me that if a bakery in the damp basement of a 300 year old building in Paris can turn out beautiful macarons day after day, then I could do it too! And so can you!

First I’ll tell you what you DON’T need to do.

You don’t need to “age” your egg whites! I use pasteurized egg whites most of the time, any brand as long as they are 100% egg whites.

You don’t need to let your macarons sit on the counter and develop a crust before you bake them.

You don’t have to monitor the humidity level and only bake on a “dry” day.

You don’t need to add your sugar gradually to your egg whites; just dump them into the bowl together.

Now I’ll tell you what you MUST do.

You must beat your egg whites long enough. You want a stiff, glossy, almost dry meringue. This will take about 7-10 minutes!!

You must take care when folding your dry ingredients into your meringue.

If you master those two elements, you will be successful almost every time, regardless of the recipe you use. I say almost because sometimes you will have a macaron (or 3) crack alongside a tray of perfect ones. I don’t always get cracked macarons but when I do they are often the last few that I pipe. My gut feeling is that it is because I have handled the piping bag so much the heat from my hand has broken down the egg whites. I have no scientific evidence to support that theory but it makes sense to me.

I have made avideo to help you make successful Macarons the first time you try. It is the first time I have ever made a video and, let me tell you, it was really hard! I’m not professional, but, hopefully, it will help you.

Equipment Needed:

Flexible Spatula

Digital Scale – I have found that weighing my ingredients is a far better predictor of success than measuring them.

Mixer

Parchment Paper or Silicon Baking Mat

Cookie Sheets – I have the best success with cookie sheets that have low sides.

French Macarons

100g Almond flour

130g Confectioner’s Sugar

80g Egg Whites

40g Granulated sugar

Pinch of table salt

Sift Almond Flour and Confectioners’ Sugar into a bowl and then whisk them together until they are well mixed.

Put egg whites, granulated sugar and salt into the bowl of your mixer. Start your mixer on medium (about 4 if using a KitchenAid) and beat for a few minutes. Gradually increase the speed to high and beat them until the meringue is stiff, glossy and almost dry. If you want colored Macarons now is the time to add a gel food color. I don’t recommend liquid food coloring.

Next, add about 1/2 of the dry ingredients to the meringue. Mix until incorporated. You don’t need to be too gentle at this point. Add the rest of the dry ingredients and mix gently until no white meringue is visible. If you watch my video, you will see that the motion to do this is to both fold and rub/smear the batter against the side of the bowl. Remember that macaronage (the French term for combining the ingredients) is about deflating the whites, so you don’t have to treat them gently. You want to knock the air out of them. Stir to deflate the egg whites until the batter is the consistency of lava and flows off your spatula. My video shows an example of the method I use to mix the batter.

Pipe the batter onto either parchment paper or a silicone baking mat. I have the best success with cookie sheets that have low sides, not sheet cake pans.

Bake at 300 degrees for about 15 minutes.

Check for to see if they are done by giving them a little wiggle with your finger. If the tops move easily, they are not done. You want them set but not firm. It’s better to be a little underdone than over done.

All ovens are different and if you aren’t sure that your oven is accurate, you may want to check it with an oven thermometer.

Let cool, match cookies and fill.

Refrigerate for at least 24 hours. You can eat them right away but they are best the next day. They also freeze beautifully, either filled or unfilled.

When I first started making Macarons, I was obsessed with fillings. I scoured the Internet for specific recipes, but it wasn’t as easy as I thought it would be. One thing that I consistently read was “you can fill them with anything.” I didn’t want that answer! I wanted someone to hold my hand and tell me what fillings were best. What I have learned is that everyone was right. You CAN fill them with almost anything! In a pinch I have even used a store brand raspberry jam that I had in the refrigerator. When I tell you that you can’t ruin Macarons, you must believe me. They are all delicious, even the ones with no “feet” or cracked tops.

In spite of what I said about filling them with anything, I am going to give you some of my favorite fillings to get you started. Once you are more comfortable with making French Macarons, I am sure you will get creative and come up with even better combinations. Please come back and share your creations with us.

Toasted Coconut & Caramel Filling

3/4 Cup shredded coconut

20 caramels (e.g. Kraft wrapped)

1 Tbs milk

dash of salt

Preheat oven to 300º. Spread coconut evenly on a baking sheet and toast 10 – 20 minutes, stirring every 5 minutes, until coconut is golden brown. Keep an eye on it because it can go from light brown to burned in the blink of an eye.

Put the unwrapped caramels, milk, and salt in a large microwave-safe bowl and cook on high for 1-2 minutes, stirring every 30 seconds.

Fold toasted coconut into melted caramels. Put about 1/2 tsp. between two chocolate Macaron shells while mixture is still warm.

For the best flavor and texture, refrigerate filled macarons for at least 24 hours. Remove from refrigerator about 15 minutes before serving.

Cheese Cake Filling

4 ounces butter, softened

4 ounces cream cheese, softened

2 cups powdered sugar

1 tsp vanilla extract

milk (if needed)

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Add vanilla extract. If filling is too thick, add milk 1/2 teaspoon at a time until it is a spreading consistency.

Put 1 teaspoon of cream cheese filling on one half of a macaron, top with a small amount of seedless raspberry jam.

For the best flavor and texture, refrigerate macarons for at least 24 hours. Remove from refrigerator about 15 minutes before serving.

Nutella Buttercream Filling

1/2 Stick Butter, at room temperature

1/4 Cup Nutella

1 1/2 Cup Powdered Sugar

1 Tbs Milk

Beat butter until light, add Nutella, beat until combined. Slowly add powdered sugar. Add just enough milk to make a creamy consistency. If not using right away, refrigerate until you are ready to use it. You will have to let it come to room temperature before filling the macarons.

For the best flavor and texture, refrigerate macarons for at least 24 hours. Remove from refrigerator about 15 minutes before serving.

Cream the butter until it is light and fluffy. Add the entire jar of marshmallow creme. Whip for 2 minutes. Add the powdered sugar and continue to beat for 2 minutes. Add vanilla and just enough milk to make a creamy consistency.

Assembly: Take one macaron, dip the bottom in melted chocolate, immediately dip in graham cracker crumbs. Repeat with the matching macaron. Put 1 tsp. filling on one the macarons. Put the other one on the top.

For the best flavor and texture, refrigerate macarons for at least 24 hours. Remove from refrigerator about 15 minutes before serving. The first time I made these, I used a “marshmallow” type filling. The filling tasted good, but it didn’t hold up when assembled. When I find a marshmallow type filling that is more like the real thing, I will update this post. If you find one first, please share!!

Ganache

Ganache is one of the simplest fillings to make. You can use any good chocolate. This is the recipe that I use. You can make it in advance, refrigerate and bring it to room temperature when you are ready to fill your Macarons. If you have any ganache left over it can be used for several things. You can make Truffles by rolling out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight. The next day roll the balls of ganache in finely chopped nuts or cocoa powder. You can also warm it and pour it over a cake for a decadent glaze. Or, if all else fails, you can just spoon it into your mouth while watching TV. Whatever you do, don’t let it go to waste!!

Chocolate Macarons have a slightly different texture than other Macarons. Some bakers find them easier to master. The technique for making all Macarons is the same. I have made a video showing what works best for me, and it might help you too! I have also listed some tips to help with the process here.

Equipment Needed:

Flexible Spatula

Digital Scale – I have found that weighing my ingredients is a far better predictor of success than measuring them.

Mixer

Parchment Paper or Silicon Baking Mat

Cookie Sheets – I have the best success with cookie sheets that have low sides.

Chocolate Macarons – makes about 18 filled cookies

100 grams confectioner’s sugar

50 grams almond meal/flour

20 grams unsweetened Dutch-process cocoa powder, sifted

60 grams egg whites

40 grams granulated sugar

pinch of salt

Sift Almond Flour, Cocoa and Confectioner’s Sugar into a bowl and then whisk them together until they are well mixed.

Put egg whites, granulated sugar and salt into the bowl of your mixer. Start your mixer on medium (about 4 if using a KitchenAid) and beat for a few minutes. Gradually increase the speed to high and beat them until the meringue is stiff, glossy and almost dry. If you want colored Macarons now is the time to add a gel food color. I don’t recommend liquid food coloring.

Next, add about 1/2 of the dry ingredients to the meringue. Mix until incorporated. You don’t need to be too gentle at this point. Add the rest of the dry ingredients and mix gently until no white meringue is visible. If you watch my video, you will see that the motion to do this is to both fold and rub/smear the batter against the side of the bowl. Remember that macaronage (the French term for combining the ingredients) is about deflating the whites, so you don’t have to treat them gently. You want to knock the air out of them. Stir to deflate the egg whites until the batter is the consistency of lava and flows off your spatula. My video shows an example of the method I use to mix the batter.

Pipe the batter onto either parchment paper or a silicone baking mat. I have the best success with cookie sheets that have low sides, not sheet cake pans.

Bake at 310 degrees for about 15 minutes. Check for to see if they are done by giving them a little wiggle with your finger. If the tops move easily, they are not done. You want them set but not firm. It’s better to be a little underdone than over done. All ovens are different and if you aren’t sure that your oven is accurate, you may want to check it with an oven thermometer.

Let cool, match cookies and fill.

Refrigerate for at least 24 hours. You can eat them right away but they are best the next day. They also freeze beautifully, either filled or unfilled.

This is another recipe that my fabulous mother-in-law gave me. This is the recipe she used for the Santa Claus cookies that were a part of every Christmas cookie plate that she made. They continue to be part of her children and grandchildren’s Christmas tradition to this day.

Our family still makes them the same way every year. They are really silly looking, but we all love them and it wouldn’t be Christmas without these cookies.

The reason that I love this recipe, in addition to its wonderful flavor, is they don’t spread at all, and they keep their cut out shape very well. I re-roll my scraps at the very end, because the more you roll the dough, the less stable it becomes and it may bubble or lose shape. I notice it most often on circles and squares. The first ones I cut out are the ones that I need for a specific purpose. The last ones I cut are for my home cookie jar because my husband doesn’t care if they are misshapen. He loves them all!

One important thing I have learned is to not soften my butter too much. You want to be able to press on it and leave your finger mark but not soft enough to spread on bread easily. Another tip is to not mix the dough too long for the most tender cookie. Mix it only until it all comes together.

Sugar Cookies

Approx. 3+ dozen 3″ cookies

1 Cup (8 ounces) butter, slightly softened*

1 1/2 Cups (315 grams) granulated sugar

3 large eggs

1 tsp lemon extract**

2 tsp vanilla

4 1/4 – 4 1/2 Cups (522 – 568 grams) flour ***

Mix butter and granulated sugar until thoroughly blended. You don’t need to “cream” your butter and sugar. The more you mix your dough at each stage the more your cookies will spread while being baked. Add eggs and extracts. Mix well. Add flour, mix until just combined. Do not over mix your dough. Separate the dough into 2 or 3 balls, flatten and wrap in plastic wrap. Refrigerate for 3 hours or overnight. The dough can also be frozen at this point. Defrost it in the refrigerator. The dough will keep for a few days, in the refrigerator.

Take one piece of dough out and let it sit on the counter for a few minutes. The dough will be very hard, but it softens quickly. Working with one section of dough at a time, roll the dough on a floured surface, to about 1/4″ thickness, and cut into desired shapes. Less is more when it comes to flouring your pastry cloth. The more flour you incorporate into the rolled dough, the tougher your cookies will be.

Bake at 350 degrees for 10-12 minutes, until the cookies are slightly brown on the bottom. All ovens are different so keep an eye on your cookies the first time you make them to determine the best time for your oven.

*Make sure you don’t over soften your butter. You should be able to make an dent with your finger when pressed but not so soft that your finger will go right into the butter.

**You may substitute any other flavoring you may prefer for the lemon but don’t eliminate the vanilla. Be aware of nut allergies if you choose to use almond extract.

***This dough is stickier than some recipes. I roll my cookies out on a pastry cloth with flour so this recipe allows for some added flour from the rolling process. If you do not use flour to roll your cookies you may add an additional 1/4 cup of flour to the recipe.

Beat all ingredients. You may add more milk if you want the icing softer but start with 1 Tablespoon. Store leftover frosting in the refrigerator or freezer. Will keep for about a week in the refrigerator and indefinitely in the freezer.

If you want to learn the easiest, most incredible way to fill your icing bag, check out Karen’s video. Just so you know, I’m not compensated in any way to link Karen’s shop, but she is really terrific to deal with and very responsive to any questions you might have.

I’m going to confess something, I don’t really like the taste of royal icing. I have tried about 10 different royal icing and glaze icing recipes. Glaze icing tastes the best, in my opinion. My problem with glaze icing is that I could never do the fine decorating work that I have seen others do with it. To be truthful, now that I am using royal icing I still can’t do the fine decorating work that is prevalent in many of the wonderful cookie blogs I have read, but that is user error and no fault of the medium! I come closer with royal icing than I ever did with glaze. The one advantage to not liking the taste of royal icing, is that the finished cookies are safe from my sneaky self. My Weight Watcher leader would say “anything that works,” and she is right!

Once I found Julia Usher’s YouTube video on Royal Icing, my whole decorating experience began to change. She is a natural teacher with a no nonsense style. Her technique for making royal icing is different than many recipes I have read and tried. It is with Julia’s permission that I am giving you the link to her royal icing recipe. I could copy/paste her recipe here but I really think you would all benefit from reading her words and watching her videos.

Speaking of getting permission from Julia Usher to link her recipe and video, you could have knocked me over with a feather when I received a response from her within hours of my email to her. She was just as sweet as I imagined she would be and I was very appreciative.

Added March 2017 –

Consistency is key with decorating cookies. I will admit that I don’t always get it right. It’s really frustrating but, I just remind myself that it’s just a cookie. It doesn’t matter how it looks, as long as it tastes great! There are many great tutorials on icing consistency but Lila Loa has a great visual on her blog. Visit her link here to see what she has to say about various icing consistencies.

Over time my icing recipe has evolved into something that is different than most cookiers use. The reason I like it is because it gets hard enough to package and stack but you aren’t in danger of breaking a tooth when biting into the cookie.

A healthy squirt of Americolor Bright White gel food coloring, about a tablespoon. (I have found that if I color all of my frosting with some white, it eliminates butter bleed that some cookiers struggle with.)

Mix confectioner’s sugar and cream of tarter in your mixer bowl. With mixer on low speed, add the egg whites, glycerin, water and the corn syrup. When it has all come together as a big lump in the bottom of your bowl, turn the speed up to high and beat for about 2 minutes. If it’s too thick, add a tablespoon of water. You will notice your icing will get whiter and glossy. That’s when it’s done. I always add white food coloring to my base icing at this point. Mix until combined. I have noticed that I no longer have discoloration on my cookies since I started doing that. Your icing will be very stiff at this point. Add 1 tablespoon of water or more to achieve the thickness you are looking for. I like to keep mine pretty thick. I divide it into the number of bowls I need for the various colors at this point or put it all in once container and put it in the freezer until I need it. It will keep for a long time (days/weeks) on your counter but I don’t like the clutter.

Color your icing before you thin it to the consistency you need. If you thin it too much, add more powdered sugar until you get what you are looking for.

Another thing I do different is that I freeze my leftover icing. I do not make cookies in the quantities that professional cookiers do, and being on a fixed income means that I have to be frugal where I can. Julia’s recipe makes a lot of frosting. I prefer to make the whole recipe rather than cut it down. This way I always have frosting ready if I want to decorate and ship a few cookies at the last minute. I like freezing in containers because I can defrost it and use it from the container. I can add more powdered sugar if I need it stiffer or add more water if I need a thinner icing, very easily.

When I am making cookies that use several colors of icing, I put the little bits of the leftover colored icing in a bowl, color it black and freeze it. It’s another way to save.

I hope this information has been helpful. If you have any questions, just ask away. I will do my best to answer them.